Begin by bringing a large pot of water (5 quarts) to a rolling boil over high heat. Once boiling, generously salt the water until it resembles the sea. Add the spaghetti and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking. Reserve ½ cup of the starchy pasta water before draining the spaghetti and set it aside while you prepare the meatballs.

In a mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, salt, and pepper. Mix the ingredients gently with your hands until just combined—be careful not to overwork the meat. Shape the mixture into 1-inch meatballs, rolling them lightly for a uniform texture.

Heat a large skillet over medium heat and add a splash of olive oil to coat the bottom. Once the oil shimmers, carefully place the meatballs in the skillet in a single layer, leaving space between them. Brown the meatballs for about 2-3 minutes on each side until they are golden and crispy.

After the meatballs have browned, reduce the heat and carefully pour in the tomato sauce, followed by the dried oregano and basil. Stir well to combine the flavors while incorporating any browned bits from the skillet. Return the meatballs to the skillet and allow them to nestle into the sauce. Simmer covered on low heat for 15 minutes.

After 15 minutes, check the sauce consistency; if it appears too thick, gradually add reserved pasta water to achieve your desired thickness. Stir the meatballs gently to coat them in the sauce.

To serve, plate the cooked spaghetti and generously top it with the succulent meatballs and tomato sauce. Sprinkle extra Parmesan cheese on top for a delicious finish and add fresh basil for a pop of color.